Lead daily restaurant operations onsite using staff supervision and customer service skills. This position requires English communication at the physical workplace.
The Restaurant Manager oversees food service operations and supervises five to ten people. Responsibilities include recruiting, scheduling, training, and reviewing staff, while maintaining inventory and health and safety standards. The manager also handles cash reporting, supplier negotiations, catering arrangements, and customer concerns.
Key Responsibilities:
- Plan, direct, control, and evaluate daily restaurant operations
- Recruit, schedule, train, and review staff performance
- Balance cash and complete required financial reports
- Negotiate with suppliers and catering clients
- Address customer complaints and provide customer service
Requirements:
- Secondary school graduation certificate
- Three to less than five years of experience
- Food services work experience
- English language proficiency
- Dependability, reliability, and productive interpersonal skills
Apply restaurant operations leadership, staff supervision, inventory management, and customer service skills in this onsite position.